Shannon Hayes' Shepherd's Pie
This is adapted from Shannon Haye's exceptional recipe for meaty deliciousness! I post it here so that I can reference the ingredients even when I'm away from her awesome cookbook.
4-8oz Parmesan, shredded
4-8 T. butter
1/2 cup yogurt
~2 tsp. salt, to taste
1 clove garlic, minced or pressed
2# ground beef
2 T. fat of your choice
2 medium onions, diced small
1.5 tsp. salt, to taste
4 medium carrots, diced
2 c. green beans, chopped
1/3 c. white rice flour
2-4 c. meat broth
2 c. peas
Boil the potatoes until tender, and turn them into mashed potatoes (including some or all of the skins if they're nice) by adding the following six ingredients. Taste for salt.
In a large cast-iron frying pan, brown the beef in a tablespoon of fat; set it aside.
Preheat the oven to 350f.
In the same frying pan, heat the remaining fat. Saute the onions and salt for about five minutes, then add the carrots and green beans. Saute for 10 minutes.
Add the rice flour, stirring constantly until the flour begins to give off a toasty aroma and it's coating the vegetables evenly (about two minutes).
Stir in the meat broth, and bring to a boil; cook till thickened, scraping any browned bits off the bottom of the pot. Stir in the peas and the browned ground beef. Taste for salt.
Put half of the meat and vegetable mixture into a large casserole dish, leaving half of the mixture in the cast iron pan. Top each pie with half of the mashed potatoes, spreading them evenly.
Bake for 45-60 minutes, or until bubbling and golden and delicious. Leftovers are equally delicious, and can be reheated in the oven.